John Myers
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Gevangene Druifjes – Small Dessert
The perfect gevangene druifjes – small dessert recipe with a picture and simple step-by-step instructions.
- 150 ml Whole milk
- 150 ml Cream
- 1 Pc. Vanilla pod
- 2 bag Sachets of vanilla sugar (or homemade vanilla sugar)
- 1 Pc. Twin egg (egg yolk) or 2 egg yolks
- 30 g Sugar
- 2 tbsp Forest blossom honey
- 1 Pc. Strawberry
- 3 strand Currants
- 3 Pc. Mint leaves
- 21 Pc. Grapes
- 3Gläser mit Weintrauben (je 7stk) mit gelber Götterspeiseaufgefüllt (vorbereitet am Vortag mit dem anderen Dessert)
- Whipped cream as required
Result 2
- Put the glasses that I prepared the day before, grapes in jelly, briefly in hot water so that they can be better detached from the edge of the glass when you fall. Once that is done, the grapes can be put back in the refrigerator. Wash the strawberries, currants and the mint leaves and pat dry carefully. Cut the strawberry into thin slices after removing the green.
Sauce:
- Cut the vanilla pod lengthways and scrape out the pulp. Heat the pulp and the cream together with the milk, the pod can be added while heating. When the milk / cream is so heated that it is almost boiling (not boiling), remove the pod. Whisk the egg yolks with the sugar and add to the milk cream, stirring constantly so that the egg yolks do not settle. Add the honey, bring to the boil again briefly and then take it off the fire and let it cool down. Stir from time to time so that no skin forms.
- When the sauce has cooled down, it can be poured over the little turrets with the grapes and then decorated with the fruit. As a further garnish I took buttercream and put little tutus on it. Why no cream? Because I still had buttercream left over from making the cake (Sophie’s Appentorte). Otherwise like to embellish with whipped cream.
- I wish good luck and don’t forget it’s all a matter of taste
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